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Tuesday, August 2, 2011

Coconut-Rose Agar Agar Dessert

It's the first day of Ramadan over here, and I decided to break the ice cream posts somewhat because well, monotony is boring. And if, like me and many others worldwide, you're fasting for 12-13 hours a day under the scorching sun (okay, more realistically in the house or in an airconditioned building somewhere), the dehydrated mind becomes a bit dull and needs to be stimulated with variety. By that, I mean food-wise. Let's face it, for a huge chunk of the day, that's all the person abstaining from food thinks about - food. And drink. And all the other lovely goodies they get to eat when it's time to break the fast, or iftar. I'm not generalising about everyone else here, that was me thinking about myself, quite indiscreetly. God, this is only Day 1...

Anyway, did I ever tell you how happy it always makes me feel when a stranger lands on this blog for the first time and leaves a comment? And how happier I am when I go to check the other person's blog out and find that there's a recipe (or two) I immediately want to try? Well, that just happened to me again yesterday when a lovely Burmese lady who owns a blog by the delicious name of Best Oodles came by. When I returned the courtesy, I was immediately inspired by her ethereal-looking rose jelly made from agar agar powder. Hey, that was something I could make that was pink and different and lovely and best of all, easy!

My agar brand of choice

Throughout most of Asia, agar agar desserts are eaten all the time, with astounding variations on how the jelly is constructed. The end result is only as far as your creativity dictates it. I liken it to the practice of architecture suspended in jello! Now, I'm not good at doing the 'advanced' agar dessert just yet, but this rose jelly looked well within my capability. I wasn't sure what agar agar powder she actually used but I stuck to my usual, called Rose Brand. The only weird thing was that I halved her liquid measurements but still ended up making the same amount of individual servings (7). Could it be a mold thing?

To create the pink color, I used rose syrup (not rose water), which is a rose-flavored red cordial. The coconut milk added a rich texture to the dessert and separated out as the agar firmed up so I ended up with a pretty, two-layered dessert. This recipe makes for a slightly softer than normal jelly so be extra gentle when unmolding to prevent breakage. Otherwise, add another teaspoon of agar powder to the recipe for a firmer texture.

Looking at these soft, pink desserts gave me the simplest pleasure like I cannot describe. Thank you, Best Oodles, you've made my day!

Now this song is a bit random, but I so enjoy this one by surfer dude, Jack Johnson. If I were stranded on a deserted island and my iPod had run out of power, I'd really like to have this guy and his guitar around. Listen to him and you'll see what I mean :-).

1. Place all the ingredients in a large saucepan, heat on medium high heat, stirring constantly until mixture comes to a rolling boil for 30 seconds.

2. Remove from the heat, let it cool down for 15 minutes. Strain and pour into 7 cupcake-sized molds. Let it cool down naturally at room temperature or chill in the refrigerator for quicker setting of agar.

3. Turn out from molds by loosening the sides and tapping the agar free onto a plate. Serve immediately.

Maya this looks superb I love the flowers beside itthis dessert with these flavours have a beautiful aroma.for the treacle sweet try making a little with the treacle you have, I know we can for sure use coconut, kithul treacle or jaggery melted. Let me know Inshallah hope you will enjoy it. This sweet is is crispy on the outside and soft inside.Have a blessed Ramadan salaams Akheela

i have a couple of friends who started Ramadan and, despite the long fasting day I love the way they celebrate when the sun goes down. This dessert sounds great after a hot summer day. Thanks for sharing Maya

Ice cream is never boring, but your new dessert is attractive:) About Ramadan I saw an article today about the Swedish summer posing problems. In Umeå (northern Sweden) dawn broke at 3.47am on Monday and the sun will set at 9.41pm, requiring an almost 18 hour fast. Its little better in Stockholm.

Lovely mould!If I may say, this recipe sounds very classic Indonesian. Hehehe.I was dreaming about agar-agar something funky last night. I think it may work but I'd probably try it after my trip...probably December..

Three-Cookies, you're right about about the ice cream, and I have several in queue for posting. As for fasting for 18 hours, thank God I don't live in northern Sweden! I think I would probably pass out, especially if there is heat involved. Is there?

Ha ha, you are more loved than the pears. I will write up the cake soon, I was too tired to go round up the recipes I used, I know what a slacker, lol. I finally made it to the Asian market the other day and was looking for the agar, but they only had it in a block instead of the powder, I think I will try mail order. Hoping to get back on my schedule this week, I'm feeling pretzels.-Gina-

Hi- I just stumbled onto your blog and have had the loveliest time trawling through the archive with a cup of tea- thank you! Loving the rose jelly- oh and the Jack Johnson on my ipod was about the only thing that kept me going when I tried to learn to surf a couple of years ago in Baja.

These look so lovely and it's great to break fast with something so pretty and I believe tasty too! Haven't had rose syrup in quite a while so these brings back memories. Thanks for sharing! Blessed Ramadan!

Gina, I've never made dessert from an agar block and I shudder at the thought of having to work out the perfect agar:liquid ratio for that! If you want me to send you some agar powder, you just have to holler. Btw, can't wait for our pretzel cook-off!

Michael, you never said whether you had any agar agar or rose syrup (Air Bandung) when you were back home recently. I love all the food you ate there, it was a hell of a LOT, even by my standards...LOL.

Tori, thanks for accidentally landing here and welcome to my kitchen. I can't surf to save my life (that's why I dive), but I really wish I'd learnt, if only to get that laid-back aura of Jack Johnson around me. ;-)

These are so pretty! I've been wanting to learn how to use agar-agar since recipes sometimes call for gelatin and I know not everyone is willing to eat gelatin. Can't wait to see what else you come up with.